Chicken Casserole Recipe
Ingredients
- 2 tbsp Vegetable oil
- 8 Boneless chicken thighs trimmed of fat
- 2 tbsp Unsalted butter
- 2 Brown onions peeled and diced
- 3 cloves Garlic peeled and minced
- 3 tbsp Plain flour all-purpose
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried thyme
- ½ tsp Celery salt
- 480 ml Chicken stock
- 1 tbsp Lemon juice freshly squeezed
- 16-20 baby chestnut mushrooms
- 16-20 chantenay carrots
- 3 sticks Celery roughly chopped
- 60 ml Double cream, heavy
- small bunch Parsley chopped
Method
Heat the oil in a large frying pan over a medium-high heat.
Add the chicken thighs and lightly brown on both sides – this should take about 5 minutes.
Once lightly browned remove from the pan and place in the slow cooker.
Add the butter to the pan and heat until melted.
Add the onion and cook for 5 minutes, stirring occasionally, until softened.
Add in the garlic, stir, and cook for a further minute.
Stir in the flour, salt, pepper, thyme, and celery salt. Cook for 2 minutes.
Add the stock and lemon juice. Stir and bring to the boil, then pour into the slow cooker over the top of the chicken.
Add the mushrooms, carrots, and celery to the slow cooker and stir.
Place the lid on and cook on a low heat for 5-6 hours or a high heat for 3-4 hours.
Once cooked shred the chicken a little with two forks then stir in the cream.
Serve topped with fresh parsley. I love to serve this casserole with mashed potato and green beans.
Read the guide: Creamy Slow Cooker Chicken Casserole
